Author: Admin

26 Sep The Five Ws of NPD at Coconut Merchant

At Coconut Merchant, we pride ourselves on being able to push the boundaries of where natural products can go. Staying fresh and ahead of the curve requires us to know what our current and potential consumers are looking for (sometimes even before they know themselves!), while staying true to our core values and the Coconut Merchant spirit. New product development is vital to start ups like us, since it allows us to broaden our scope and develop our range, which is what we’re here for! Let’s go through the key notions which we consider when bringing exciting new coconut products to market.



Understanding our target audience inside out is crucial to developing new products. At Coconut Merchant we stay ahead of the crowd so that our customers are as excited and interested as we are when new developments surface. We acknowledge that while some consumers are open to trying new product advances and uses, others prefer to keep it traditional. This is why our products vary from staples like Coconut Oil to the exciting new ventures like Coconut Amino, a condiment similar to soy sauce.


Our new products all have one thing in common; a proposition that separates us from the rest which we can’t wait to shout about. Whether that’s in the quality of the product (our Organic Raw Extra Virgin Coconut Oil), the nature of the product (Coconut Nectar, a great vegan honey alternative), or the innovative nature (Coconut Jam, the first on the market), we know that the most successful products have at least one singular differentiating factor.


We feel that NPD works best for us when at least one of two factors are met; an amazing product, or an existing route to market. Considering UFC Refresh Coconut Water, we were fortunate enough to meet both of these criteria. We had already forged a positive existing relationship with both Tesco and Asda, enabling us to spread the reach of UFC much further and faster than would have been possible without such connections.


At Coconut Merchant we are built on collaboration, with everyone we engage throughout the supply chain. Our business values mean that we have a great pool of knowledge to draw on, allowing us to spread the coconut love in the most effective way possible. We work closely with both farmers at cooperatives, industry experts and even retail buyers to create new products; this means we can find a sweet spot of innovative product uses alongside optimum market environment.


Quite simply, because that’s the Coconut Merchant way. It’s at the core of our nature to create amazing products, constantly redefining how far the coconut can go in providing a vast range of new concepts.


NPD allows us to broaden our horizons, experiment with new market trends and consumer habits, and set the bar for what natural products can achieve. So, next time a new innovation from Coconut Merchant surfaces, consider the process we go through and our best practice guide to getting the most we can out of every opportunity.


Written by Nicole Goyder

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coconut jam, jam, peanut butter, recipe

09 Sep Coconut Jam and Peanut Butter Bars

This #cococreation from the wonderful Nancy (@superfoodsscrumptious) is quite simply a combination of two of the greatest things on earth – peanut butter and our incredibly scrumptious Organic Coconut Jam. Free-from gluten, dairy and all things nasty, this recipe is ticking all the boxes for that indulgent treat we long for everyday, sorry – every now and then. And, if you haven’t already heard (perhaps you live under a rock), our 100% natural Coconut Jam has just been awarded with a 3 star Great Taste Award as well as being listed as one of the UK’s Top 50 Products of 2016!

Shall we get baking? This recipe will make 12 bars – plenty to share around the office (hello promotion!) or just stash away for a rainy day!

What you’ll need: 

- 75ml agave (or coconut!) syrupAdd to cart
- 200g gluten-free (or regular) flour
- 3 tablespoons Coconut JamAdd to cart
- 2 tablespoons of linseed
- 75ml almond milk
- 100g crunchy peanut butter
- Desiccated coconut (optional)Add to cart

Let’s get started!

1. Begin by whisking together your peanut butter, agave (or coconut!) syrup and almond milk.
2. Throw in your flour and Linseed then stir well until a mouldable dough is formed.
3. Grab a lined baking tray and press most of the dough into the base, leaving around a 1cm thickness. Keep a small part of the dough back to top your beautiful bars.
4. Next, add a thick layer of our Organic Coconut Jam to the top of the dough and crumble the rest of the dough over the top, adding some desiccated coconut for even more coconutty goodness.
5. Finally, bake your delicious coco-creations for 23-25 minutes at 180°c then leave to cool, slice up and dig in!


See more delicious recipes here!

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vegan, mac, cheese, man n' cheese, recipe

08 Sep Vegan Mac n’ Cheese

This, my coconutty friends, is the reason we love our incredible contributing chef Charley(@Charleys_health). Allow us to introduce you to your new favourite mid-week meal – a seriously scrumptious, not-so-naughty take on the classic dish we all know and love! A dish so perfectly balanced it will settle even the most intense cravings without leaving you with that all-too-familiar after-dinner regret. Plus, this classic comfort food recipe features our multi-award winning Organic Coconut Oil and creamy Organic Coconut Milk and will take just 12 minutes of your precious time to make – we think we may have just found heaven in a bowl. Let’s get cooking! 

What you’ll need:

- 75g brown rice pasta (or pasta of choice!)
- 3 teaspoons buckwheat flour (or flour of choice!)
- 1 teaspoon raw organic extra virgin coconut oil
- 3 tablespoons nutritional yeast
- A pinch of seasoning, to taste
- A pinch of nutmeg
- 240ml organic coconut milkAdd to cart

Let’s get started!

1. First, cook your pasta, according to the packet.
2. Next, stir together your flour and coconut oil over a low heat until well combined.
3. Remove from the heat and whisk in half of your coconut milk.
4. Pop your saucepan back on the hob and bring to a medium heat, slowly adding in the rest of the milk until you get a lovely thick consistency. Season your dish with salt, pepper, nutritional yeast and nutmeg.
5. Lastly, combine your pasta and sauce together, top with your favourite fresh herbs, tuck that bib in and dig in!


There’s plenty more where this came from! Check out our countless coconutty creations here!

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peanut, butter, biscuits, ice-cream

05 Sep Peanut Butter Ice-Cream Sandwich Biscuits

It’s crunch time! In true Great British Bake Off biscuit week-style, we’re digging straight in to a fresh batch of Peanut Butter Ice-Cream Sandwich Biscuits. These not-so-naughty delights are fresh from the oven of former GBBO contestant, Ugne (@ugne_bakes), and feature our very own low GI coconut sugar – so naturally we’re in biscuit-heaven! With a delectable chocolate and blackberry ice-cream centre and an impressive biscuit sandwich, we think even Mary Queen of cakes herself would struggle to keep her hands out the biscuit jar. And while these tasty treats look tantalisingly sinful, they are both gluten and dairy free! It’s clear to see why our lovely coco-friend, Ugne managed to pave her way into the ultimate baking hall (tent!) of fame.

What you’ll need:

For the ice cream:
- 1 can coconut milk, chilledAdd to cart
- 30g cacao
- 60g agave (or organic coconut!) syrupAdd to cart
- Yolk of 1 egg
- 150g blackberries
- A dash of coconut syrup (to sweeten up those berries!)Add to cart

For the peanut butter cookies:
- 230g smooth peanut butter
- 145g organic coconut sugarAdd to cart
- Sea salt, a pinch
- 1 large egg
- 10g organic coconut flourAdd to cart

Let’s get started!

1. Let’s start with the ice cream! Grab a medium sized pan, and heat the the coconut cream from the top of your coconut milk, along with the cacao, coconut syrup and egg yolk.
2. Next, blitz your concoction with a hand whisk until it starts bubbling then remove the pan from the heat. Pour into a heat-proof tupperware box, pop the lid on (if such a thing exists in your house) then leave to cool completely before popping in the freezer to set.
3. Time for the berry jam! Pop all your blackberries in a small pan then gradually bring them to the boil. If your berries are very sour, now would be the time to add a little agave (or coconut!) syrup. Simmer for 3/4 minutes until you get that unmistakable fruity jam consistency then allow to cool completely.
4. Next, drop dollops of your jam into the ice cream and swirl to create that delectable marbled effect. Pop your ice cream back into the freezer to set for approximately 4-5 hours.
5. It’s biscuit time! Combine all peanut butter cookie ingredients in a large bowl then shape the dough into biscuits, pressing down with a fork to flatten.
6. Bake for approximately 12 minutes (until golden brown) at 180°c on a lined baking tray.
7. Finally sandwich together with your ice-cream and let the mind-blowing cookie experience ensue!


IMG_1641-595x446 (1)

See other mouth-watering recipes here!


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26 Aug 5 Reasons Why the Coconut Market is the Place to Be

A staple ingredient in Asian, African and Caribbean cultures for centuries, coconuts have gone through the process of rediscovery in the West in recent times, skyrocketing back into the public eye with great success. At Coconut Merchant we honour the merchants of old by sharing our quality coconut products to the eager global market.  Here are five reasons why coconuts continue to be the plant to beat in 2016.

graph 1

Frequency of ‘coconut’ search term 2010-present. Source: Google Trends, 2016


  1. Coconuts: the new… everything?

The impressive versatility of the coconut has certainly forged an impact on the popularity and market size. Growing from just a tropical water and an alternative to standard cooking oils, the versatility of coconuts is now coming into full display with different parts of the palm being used for varying results. This has lead us at Coconut Merchant to produce innovative products like our award-winning coconut jam, syrup, sugar, savoury sauce (a soy sauce alternative), flour, butter, vinegar and Beauty Balm – amongst many others!


  1. Free-from-frenzy

One in three people now buy or eat free-from foods, with three quarters of those doing so even though they don’t have a food intolerance (Mintel, 2016). Food consumption and perceptions are changing; gluten and dairy alternatives are now a viable and healthy option. Coconuts are a great substitute to products usually containing gluten and other substances which people try to avoid. We understand that knowing our consumers’ needs, views, aspirations and interests is key to delivering a relevant product offering. That’s why we tailor our new products towards these trends, like our Coconut Nectar, a vegan honey alternative, perfect for the many people out there following a vegan lifestyle.


graph 2

Value of the free-from market. Source: Mintel, Free-from foods, 2016

  1. Health

Studies suggest that specific parts of the coconut have antibacterial, antiviral, disinfectant, and positive electrolyte properties which can be beneficial to health (Mandal et al, Asian Pacific Journal of Tropical Medicine, 2011). This serves as a market driver and helps showcase the positive, adaptable properties of coconuts and our products at Coconut Merchant.


  1. Authentic is Best

Food sourcing preferences of consumers have seen a shift in recent years. Previously, food characterised as local received the most added emotional value to consumers. However, this trend has shifted to authenticity proving more important. Searching for food that is true to its origin and has a culturally significant background gives consumers more satisfaction. Consequently, at Coconut Merchant we are proud of the the origin of our products and the authenticity of the ingredients, production methods and farmers that help us bring our products to market.


  1. Ethical Produce

Linked to the above, of importance to customers is the providence of products – with the ethical methods used to bring products to market having key importance. At Coconut Merchant, ethical sourcing is a central part of our business ethos and company culture. This has great value for customers who share our values, beliefs and mission – as well as providing a key point of difference from our competition.


graph 3

Ethical Spending in the UK. Source: The Independent, 2015


  1.  Google Trends: Coconut Search Term. Google. Available from: [Accessed 19 August 2016].
  2. Ford, R, 2015. Yellow Fats and Edible Oils – UK. Mintel, [Accessed 19 August 2016].
  3. Hudson, E, 2009. How to build coconuts’ health and wellness credentials. Passport Insights, [Accessed 19 August 2016].
  4. Rodionova, Z, 2015. Ethical spending surges to £38bn in UK as consumers look to green alternatives. The Independent, Available from: [Accessed 23 August 2016] 
  5. Soininen, K, 2016. Free-from Foods – UK. Mintel, [Accessed 19 August 2016].


Written by Nicole Goyder


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salmon, burgers, recipe

25 Aug Summer Salmon Burgers

These 100% natural salmon burgers from Charley (@charleys_health) are the perfect accompaniment to any sizzling summer BBQ! Free-from gluten and all artificial nasties, and cooked in our award-winning Organic Coconut Oil, Charley’s scrumptious salmon patties are a not-so-naughty alternative to your usual burger of choice. Enjoy these summer must-haves in a burger bun, or with salad, or even stir-fry, rice, or fresh veggies! In fact, they’re extra delicious paired with Sweet Potato Fries! Okay you get the point, just give them a go, will you?
Let’s get cooking, coconuts!

What you’ll need:

- 2 salmon portions (the fresher the better!)
- ½ red onion
- A few chilli flakes
- 1 large garlic clove
- Salt and pepper, to taste
- A pinch of mixed herbs
- Fresh coriander
- 1 teaspoon coconut oilAdd to cart

Let’s get started!

1. First, grab your food processor and gently blitz the salmon so it breaks down a little.
2. Next, slice your onion and garlic, then add to the salmon. Pop in all other seasoning before blitzing again to combine all ingredients.
3. Time to get your hands dirty! Grab a small amount of mixture and roll into a pattie shape. Repeat until the mixture bowl is empty and you have a plate of perfectly formed salmon patties!
4. Heat your coconut oil in a frying pan, then place the patties in once hot enough. Fry until crisp and golden on the outside – this should take no longer than 5 minutes.
5. Finally, top with your favourite burger essentials then dive straight in!


See more delicious coco-creations here!




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22 Aug Great Taste Top 50 Foods

Guess what? We’re super proud to announce that our amazing Coconut Jam has gone one step further than before, earning a place in the ultimate hall of fame for fine food!

That’s right – our coconut mission has landed us among the stars with a top 50 accolade in the Great Taste 2016 awards!


Running for over 20 years to date, The Great Taste awards are some of the most prestigious honours in the food industry, with our products in amongst 10,000 other entries all hoping for that sought-after stamp of excellence. We are so excited that we made the cut through multiple rounds of blind taste tests, where we were judged purely on the taste of our moreish and rich coconut flavours.


Our jam was described as a “screamingly fresh coconut hit” by one of the 500 expert panel judges. These included Bake Off royalty, Masterchef chiefs, brilliant buyers from Harrods and chef directors for some of the top restaurants across the UK. And, we have to say, we couldn’t agree more on the caramelly delight of our Coconut Jam!


The grand finale of the awards comes on the 5th September, when foodies from all over come together to discover the Golden Fork winners from each region- fingers crossed! Coconut Merchant sends a massive thank you to our farmers, and also to our dedicated coconutty customers for your continued love and support!

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22 Aug We’re on Ocado!


Great news for all you online shoppers out there – you can now get some of your favourite coconut goodies delivered straight to your door with your weekly shop! Ocado is the latest retailer to join the crew, with our products now in stock with 12 different vendors.

Ocado stocks a host of our award-winning Coconut Merchant offerings, alongside so many different exciting food brands. Our products taking Ocado by storm are; multi-use Coconut Oil, Great Taste top 50 awarded Coconut Jam, both Toasted and Plain Coconut Flakes, Desiccated Coconut (check out our Chocolate Bounteesers recipe), and our moreish and rich Coconut Syrup! Looking for inspiration? Check out the vast array of ways you can use our coconut products, sweet and savoury, in our recipes section.

So if you’re headed onto Ocado for your shopping top-up, take a look at what we’ve got to offer. Newbie or veteran, we’ll be happy to welcome you into our coconut family. We’re one step further in sprinkling some coconut happiness all over the land, and things are looking great!


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22 Aug Great Taste Awards 2016

Yep, that’s right- we’re back at it again with the Great Taste Stars! The most demanding palettes in the country have yet again given us the amazing accolade of awards for our coconutty delights- totalling a fabulous four products this year! Run by the Guild of Fine Foods for over 20 years, the Great Taste awards are home to the stardom of fine foods. Right now, we’re rubbing shoulders with the best of the best products from all around the UK.

Judging takes place over 10 weeks, with expert opinions from the four corners of the food world taking part. They provide valuable insight from their years of tasting and working with incredible food – serious stuff, we know!

Just 35% of the 10,000 products entered managed to grab some stars, so competition gets tougher year upon year. Our Coconut Snack Chips and Coconut Syrup both received a one star rating, Coconut Butter snatched two stars, and our Coconut Jam grabbed the maximum three stars alongside a place in the prestigious top 50 products of 2016! We’re certainly proud of this and are celebrating our amazing achievements here at Coconut Merchant!

We have treasured spreading the coconut love as far as possible over the past two years and are so excited to be awarded with such wonderful recognition for the products we are making. A huge thanks to our farmers and our customers, let’s keep making the world a more coconutty place!Seal-Stamp-1

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17 Aug Coco-Amor Chocolate Truffles

Our lovely contributing chef, Harriet (@_harriet_emily) has only gone and done it again!

If, like us, you’re prone to spooning your Coco Amor straight out of the jar, this ones for you! With just two ingredients, one of which is our incredible new Organic Coco-Amor Caramel Spread, this recipe requires minimum effort and results in maximum chocolatey goodness! Plus, these mouth-watering raw creations take just ten minutes to make – so there’s no excuse not to get your bake on! Shall we get mixing?

What you’ll need:

- 145g Organic Coco-Amor Caramel SpreadAdd to cart
- 30g Cocoa Powder, plus extra for dusting
- A pinch of salt (optional)


Let’s get started!

1. Pop your Coco-Amor spread, cocoa powder, and pinch of salt into a large bowl then cream together with a spoon to create a smooth texture.
2. Next, place your mixture in the fridge for around 2 hours to set.
3. Finally, remove from the fridge and use your hands to roll 12-14 small truffles before coating in extra cocoa powder for that irresistible finish.

Time to dig in! If you don’t finish these all at once (we’ve heard it’s possible!), it’s best to store your coco-creations in the fridge to keep them firm!



See more delicious coco-creations here!



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10 Aug Raw Ferrero Rocher-inspired Truffles

Your favourite guilty pleasure, remodelled with a raw twist! Rachel’s (@rawberryfields) ingenious take on the well-loved classics are lower in sugar, completely natural, and best of all, feature our very own Raw Organic Extra Virgin Coconut Oil and Organic Coconut Milk (so naturally, we’re massive fans!). With multiple layers of smooth and crisp textures and a mouth-watering truffle centre, these not-so-naughty treats really are to die for! Tempted? Well, of course you are! Let’s get mixing!

P.S. These tasty little treats can be refrigerated for up to two weeks – if you can refrain from eating them all at once, that is!

What you’ll need:

Hazelnut Truffle Centre
- 125g smooth chocolate hazelnut butter (just add 50g cacao powder if you only have plain hazelnut butter)
- 2 large tablespoons raw organic extra-virgin coconut oilAdd to cart
- 50ml coconut (or maple) syrupAdd to cart
- 1 tablespoon heaped cacao powder
- 60ml coconut milk + 2 tablespoon coconut creamAdd to cart
- ½ teaspoon vanilla bean paste (optional)
- Add 20g blended hazelnuts for a stronger Nutella taste

Raw Chocolate Coating
- 50g cacao butter
- 35-40g cacao powder (add more for a thicker consistency)
- 25ml organic coconut (or maple) syrupAdd to cart

To decorate:
- 20 roasted hazelnuts, chopped


Let’s get started!

1. To begin, grab your food processor and blitz your hazelnut butter, cacao powder, vanilla bean paste, coconut oil, maple syrup, coconut milk and coconut cream.
2. Transfer to a bowl and pop in the freezer for approximately 2 hours, or until firm.
3. Line a tray with baking or greaseproof paper.
4. When your mixture is firm, use a spoon to scoop out small balls then pop a hazelnut in the middle of each ball and transfer to your hand to roll into a perfectly shaped little ball.
5. Place each on a a lined baking tray and return to the freezer for around 10-15 minutes. You can leave them in there while you complete the next step.
6. In the meantime, melt your cacao butter in a bain marie (or microwave!), then slowly stir in the cacao powder.
7. Using a cocktail skewer, dip the truffle balls into the chocolate mixture and allow any excess to drip off.
8. Finally, coat in chopped hazelnuts to finish.

These tasty treats are at their most delicious the day after making them but if you can’t wait until then, we certainly won’t judge!


See more coconutty recipes here!



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22 Jun Lemon Drizzle Cake

When life gives you lemons, be like Hedi (@HediHeartsCleanEating). Mix them with our 100% natural organic coconut goodies and let cake solve your problems!

What you’ll need: 

For the cake:
- 4 eggs
- 2 cups spelt flour
- 2 teaspoon baking powder
- Zest and juice from 2 lemons
- 1 cup coconut sugarAdd to cart
- ½ cup coconut oil, meltedAdd to cart
- ½ cup milk of your choiceAdd to cart

For the glaze:
- ½ cup coconut sugarAdd to cart
- Juice from ½ a lemon

Let’s get started!

1. To begin, beat your eggs and coconut sugar with an electric whisk for approximately 10 minutes then gradually whisk in your coconut oil, milk, lemon juice and zest.
2. Next, combine your spelt flour and baking powder in a separate bowl before combining them with the wet ingredients.
3. Grease an awaiting cake tin with coconut oil, pour in your mixture then bake at 180C for approximately 45 minutes.
4. Combine the glaze ingredients until smooth, then poke holes in your nicely baked cake and drizzle over the glorious glaze over the top!
5. Finally, leave to set for 2 hours before slicing up, and digging in!

Lemon Drizzle web

Lemon Drizzle 2

















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10 Jun Coconut Bounteesers

What do you get when you cross a Bounty bar with Maltesers? How about some deliciously chocolatey Bounteesers! These dreamy little delights are the brainchild of our incredibly talented contributing chef Niki (@rebelrecipes) and feature our raw organic extra-virgin coconut oil and desiccated coconut (so naturally we’re massive fans!). The best part is these little beauties are vegan, gluten free and completely free from refined sugar. In other words, Niki’s Bounteesers have the ability to blow your mind and save your waist. Why not whip up a batch to share with your family, friends, or work colleagues (hello promotion!). Shall we get mixing?

What you’ll need:

- 1 cup desiccated coconutAdd to cart
- ¼ cup coconut creamAdd to cart
- ¼ cup ground almond
- ½ bar of chocolate
- 2 tablespoon organic coconut oilAdd to cart
- 2 tablespoons coconut or maple syrupAdd to cart
- 1 teaspoon vanilla extract
- A pinch of Himalayn salt

Let’s get started!
1. Begin by blitzing all ingredients in a food processor until nicely combined.
2. Next, wet your hands and roll the mixture into balls before popping them into the fridge to set for approximately 20 minutes.
3. In the meantime, carefully melt your chocolate in a pan or bain marie.
4. Finally coat each ball in melted chocolate and return to the fridge for a further 15 minutes.
5. It’s time to dig in! Keep your beautiful little Bounteesers refrigerated if you somehow manage to resist enjoying them all at once.

bounteesers copy

See more coconutty recipes here!

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07 Jun Zingy Lime Green Smoothie

Our incredibly talented contributing chef Charley @charleyshealth is back with a zing – a zingy lime smoothie that’s positively crammed full of goodness and eagerly waiting to kick-start your day! This gloriously green concoction is packed full of potassium and electrolytes (in the form of our 100% pure coconut water!) which we all know are essential for keeping our precious bodies tip-top. But most importantly, it can be whizzed up in a push of a button, meaning you won’t lose any of those precious final moments in bed in the morning. So, shall we get blending?

What you’ll need:

- 1¼ coconut waterAdd to cart
- 1½ bananas
- ¼ avocado
- 10 cashew nuts
- A small handful of kale
- Juice from ½ a lime

Let’s get started!

1. Simply throw all ingredients into your blender and blitz until smooth.
2. Dish up, commend yourself on your excellent smoothie making skills, then drink up!

lime smoothie 1

lime smoothie

See more delicious recipes here!

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03 Jun Raw Peanut Butter Cup Doughnuts

Whether you call them doughnuts or donuts, you donut want to miss this one! Our wonderful contributing chef Rachel (@rawberryfields) has been working her magic once again to conjure up some of the most scrumptious sweet treats we have ever seen. Believe it or not, these rings of deliciousness are raw, vegan, and free from refined sugar, plus with just seven ingredients, these doughnuts will not leave you strapped for dough. So undo that top button and let’s get stuck in!

What you’ll need: 

- 1 x doughnut pan
- 1 cup (170g) pitted dates
- 1 cup (100g) steel-cut oats
- ¾ cup (190g) peanut butter
- 2-3 tablespoons coconut syrupAdd to cart
- ⅓ cup (50g) raw chocolate chunks (or chocolate chips)
- 3 tablespoons water
- 1 teaspoon vanilla bean paste

Let’s get started!

1. To begin, blitz your oats in a food processor (be careful not to turn them into dust!), then throw in your dates and blitz again.
2. Next, throw in the peanut butter, vanilla bean paste, coconut syrup and water then blitz until you have a nice sticky dough-like mixture! (If necessary, throw in another few tablespoons of water.)
3. Bring in the chocolate chunks! Using a spoon, mix your chocolate into the dough.
4. Whip out your doughnut pan and press the mix into each void. Make sure you add an extra dollop to the top of each and shape so your doughnuts have curves in all the right places.
5. Finally, allow your doughnuts to set in the fridge for around 15 minutes, then dig in!



See more delicious coconutty recipes here!

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05 May Red Berry and Peach Crumble

Everybody loves an old-fashioned fruit crumble. It’s a childhood classic; warm, sweet and insanely comforting! So when our wonderful contributing chef Vicki (@freefromfairy) presented us with this coconutty creation we were more than a little excited! Could this be the crumble to finally match up to the school dinner ladies masterpiece? We think it might be! Vicki’s adaptation is free from all the usual nasties, including dairy and gluten, making it deliciously accessible for all! Plus, it’s 100% natural and filled with all the goodness of our little coconut friends. Shall we get crumbling?

What you’ll need: 

For the topping:
- 60g pecans
- 60g almonds
- 1 tablespoon coconut oilAdd to cart
- 1 tablespoon rice syrup or coconut syrupAdd to cart
- ½ teaspoon mixed spice

For the base:
- 1 tin peaches, drained
- 120g frozen red berry mix
- 4 drops vanilla stevia or 1 tablespoon coconut sugarAdd to cart

Let’s get started! 

1. Let’s start with the topping! Throw all your nuts in a food processor and blitz until your mixture resembles breadcrumbs.
2. Next, add the coconut oil, rice/coconut syrup and mixed spice then blitz again!
3. Grab a baking tray and spread your mixture out evenly before grilling under a high heat for approximately 8 minutes, or until nice and brown. Be sure to keep an eye on your topping and stir frequently to avoid burning!
4. Meanwhile, chop your peaches into small chunks then throw them into a saucepan to simmer with your red berries for 15-20 minutes.
5. When your fruit mix is thick and softened, add your chosen sweetener to taste.
6. Time to assemble the crumble! Separate your fruit mixture into four small pots then top with the crumble mixture.
7. Finally, select four lucky crumble lovers and dig in! Why not try it with a dollop of ice cream and a drizzle of coconut syrup?

See more delicious coconutty recipes here!

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28 Apr Miso Baked Cod with Coconut Rice

Oh my cod! Our wonderful contributing chef Charlotte (@CharleysHealth) has done it again. This deliciously healthy dish is bursting with flavour and offers a harmonious balance of protein and carbohydrates. The cod fillet is coated in a zesty miso sauce and lovingly placed on a bed of creamy coconut rice – a match made in heaven we’re sure you’ll agree! Plus, this midweek meal is quick, easy and incredibly nutritious. Shall we get cooking?

- 4 cod fillets
- 3 cups cooked brown rice
- 3 tablespoons coconut milkAdd to cart
- 200g mange tout
- 2 tablespoons coconut syrupAdd to cart
- 2 tablespoons tamari
- 1 tablespoon coconut oilAdd to cart
- 1 heaped teaspoon miso paste
- 1 clove garlic
- Thumb sized piece ginger
- Juice from ½ lime
- Wedge of lime (to finish)

1. To begin, grab a bowl and combine your miso paste, coconut syrup, tamari, and lime juice then mix until nicely combined.
2. Next, crush your garlic clove and grate your ginger then add to your miso mixture.
3. Time to cook that cod! Place your fillets on a baking dish and evenly coat with your miso paste before cooking for approximately 15 minutes, or until cooked through.
4. In the meantime, chop and stir fry your mange tout in a tablespoon of coconut oil then add the rice and cook until piping hot.
5. Finally, mix in your coconut milk and a trickle of fresh lime juice.
6. It’s time to dish up and dig in! For added deliciousness, top with fresh coriander, coconut chips and chilli flakes.

See more coconutty recipes here!

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22 Apr Triple Chocolate Coconut Pots

Our lovely contributing chef Ania (@MyFatMeAnia) has created a recipe that combines two of the most magnificent things on earth – chocolate and, of course, coconut! This dreamy triple chocolate dessert is vegan, gluten-free and 100% natural, making it as guilt-free as desserts can be! It’s also incredibly simple and fuss-free, meaning minimum effort and maximum enjoyment – what more could we ask for? We can’t think of a better way to celebrate the fact it’s Friday!

Happy weekend coco-lovers!

- 600g silk tofu (drained)
- 2 tablespoons coconut oil
- 2 tablespoon coconut jam
- 2 tablespoons cacao powder
- 1 tablespoon coconut sugar
- ½ cup chocolate chips
- A pinch of Himalayan salt

Ania Jam Dessert









1. To begin, melt your coconut oil, coconut sugar and chocolate chips over a low heat.
2. When your chocolatey concoction is almost melted, add the coconut jam and allow to cool for five minutes.
3. Time to blitz your tofu! Thoroughly drain then throw the entire amount into a food processor. When silky smooth, add your chocolate concoction and salt then mix thoroughly. (If you want to give your dessert a little twist – why not add additional flavours such as vanilla powder, cinnamon or cayenne pepper?)
4. Finally, allow your delightful dessert to chill in the fridge for approximately 15 minutes before digging in!
Tip: To make your dessert extra tasty, top with quinoa pops, cream and fruit.

See more delicious recipes here!

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12 Apr Coconut Rice Sushi Wraps

Our lovely contributing chef Harriet (@_harrietemilyhas done it again! These delightful little coconut rice sushi wraps are flavoursome, filling and completely delicious! Of course, they’re also infused with our favourite superfood in the form of our creamy coconut milk and coconut syrup. Shall we get wrapping, dipping and devouring?

What you’ll need:

- 5 rice paper wraps

For the coconut rice:
- 400ml full fat coconut milk
- ½ cup water
- ½ cup + 1 tbsp (105g) white rice
- 1 teaspoon rice vinegar
- ½ teaspoon pink salt

For the vegetables:
- 4 spring onions, finely chopped
- 1 carrot, sliced lengthways
- ½ cucumber, sliced lengthways
- ½ avocado, sliced lengthways

For the dipping sauce:
- 4 tablespoons soy sauce
- 1 teaspoon coconut syrupAdd to cart
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon chilli powder
- 1 clove garlic
- 2cm piece root ginger, grated

Let’s get started! 

Coconut Rice
1. Throw your coconut milk, rice, salt and water into a large pan and heat on a medium temperature for approximately 20 minutes, until all the liquid is gone and your rice is nice and creamy!
2. When your rice is almost ready, stir in the rice vinegar, leave on the heat for another couple of minutes then set aside!

Dipping Sauce
1. Blitz all dipping sauce ingredients in a food processor or blender until smooth.

Assemble your wraps
1. Dip one rice wrap in warm water for approximately 5-10 seconds to soften.
2. Spoon 1/5 of the rice onto the centre of the wrap, followed by 1/5 of the vegetables then fold each end and wrap to finish.
3. Repeat to make 5 delicious little coconutty sushi wraps.
4. Finally, slice in your wraps in half, dip and devour!

See more delicious coconutty recipes here!

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05 Apr 7 Reasons Why Coconut Oil Should Be On Your Holiday Packing List

Whether you’re heading off for a long weekend or a month, packing for a holiday is a tiresome task that usually entails a hopeless battle between twelve bikinis, ten pairs of shoes and your entire beauty collection, versus one restrictive suitcase. Luckily, we’re on hand to help this year! We’ve discovered that if there’s one rule of thumb by which all professional packers seem to live by, it’s this: pack versatile, multi-purpose items. We know what you’re thinking – if only there was one incredibly versatile beauty product that could cover all your beauty needs. Well luckily, the newest addition to our coconut clan is ready and waiting to save you time, money, and lots of luggage space! Read on to discover why our travel-sized (incredibly cute) coconut oil is about to become your travel saviour.

1. It’s a fantastic natural moisturiser. So you’ve just stepped off the plane and already your precious skin feels dry and parched. This is because the humidity on board a flight can drop to as low as 2% (drier than the Mojave Desert!), which mercilessly evaporates all your skins natural moisture. Luckily, our deeply moisturising coconut oil works wonders on dry, dehydrated skin, meaning you’ll be glowing again in no time.

2. It’s a gentle and all-natural make-up remover. Coconut oil works wonders at removing make-up whilst simultaneously conditioning those precious lashes. So ditch the chemical-ridden make-up wipes and treat your precious (and probably sunburned!) skin the natural way.

3. Coconut oil makes an amazing massage oil. After a strenuous day of sunbathing, sightseeing and indulging in foreign delicacies, there’s no better way to wind-down than with a sensuous massage. So pass your handy travel jar of coconut oil to your chosen masseuse and relax! Your coconutty travel hero will leave you feeling and smelling incredible.

4. You can use it as a shaving cream and soothing balm. Coconut oil makes an excellent shaving buddy to naturally soothe, reduce irritation, and keep your skin silky soft. Now you have no excuse for resembling a wild primate by the end of your travels!

5. Coconut Oil has a natural SPF of 4-5. As Bruce Fife, author of Coconut Cures: Preventing and Treating Common Health Problems with Coconut Oil, explains, “Coconut oil is a proven sunscreen that is still used by millions of people in the tropics as their sole source of protection from sunburn and skin cancer.”

Daily exposure to sunlight is essential for our body’s health as it is through this direct sunlight that our clever bodies produce most of our essential Vitamin D. Using coconut oil along with your normal sun protection can help protect against sunburn whilst allowing our bodies to absorb those vital nutrients. It gets better coco-lovers; it turns out consuming coconut oil will also help to strengthen your body’s largest organ, the skin, making it far less vulnerable to sunburn!

6. It’s brilliant at repairing sunburned or peeling skin. Despite our best intentions, it’s safe to say we’ve all accidentally overdone it in the sun at one time or another – leaving us itchy, severely irritated, and bearing a strong resemblance to a fresh tomato. Do not fret coco-friends: coating your sunburn with a cooling layer of coconut oil will help to rehydrate your skin, and its hydrating properties are suggested to help prevent peeling. You never know, this could be the year even your nose escapes the dreaded sunburn peel!

7. No one likes bad breath. The air pressure on-board a flight is seriously confusing for your body’s metabolism, making many of your body’s systems slow down. Unfortunately, this includes saliva production, meaning your mouth effectively turns into a haven for nasty bacteria. Bring on the coconut oil! Oil pulling with coconut oil is said to against bacteria, improves your overall dental hygiene and most importantly shows bad breath the door (which your fellow flyers will be most grateful for!).

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30 Mar Paka Kola Bora – Baked Bengali Banana and Coconut Fritters

This weeks #cococreation is by the amazingly talented Indian food writer and fellow coco-lover, Mallika Basu (@mallikabasu_)! In true Mallika fashion, this dish is mouthwateringly delicious and packed with goodness. Best of all, it’s been specially designed and simplified to fit nicely into our hectic lives – meaning we can enjoy a scrumptious dessert or evening snack without toiling away in the kitchen all night! Whoever said you can’t have your cake and eat it too?! The recipe requires just six ingredients and will make more than enough to feed a whole family of hungry mouths! So, shall we get baking?

What you’ll need:

- 2 large ripe bananas, mashed
- 1 tablespoon coconut flour
- 3 tablespoons plain flour
- ½ teaspoon cinnamon powder
- ½ teaspoon baking powder
- 1 tablespoon coconut oilAdd to cart

Let’s get started! 

1. Begin by preheating your oven to 180 degrees Celsius then place a baking tray lined with baking parchment inside.
2. Next, grab a bowl and combine everything, other than the coconut oil, until your left with a soft, spongy dough.
3. Divide your delightful dough into small equally sized balls (helpful hint: use an ice cream scoop!).
3. Remove your baking tray from the oven, grease with coconut oil then bake your treats for 20 minutes. Make sure you flip and reshape after ten minutes to make your fritters even more beautiful!
4. Serve with ice cream and coconut syrup then dig in!


See more delicious recipes here!

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24 Mar Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse

Feast your eyes on this, coco-lovers! This stunning creation from the amazing Rachel (@rawberryfields) is everything we dream of in an Easter egg, and more! Think cream egg, only much larger and even more delicious! The recipe will create one giant egg (an impressive 4½ inches high and 3 inches wide) jam-packed with silky smooth salted caramel and melt-in-the-mouth coconut mousse. Plus, its vegan, gluten-free and filled with coconutty goodness! Shall we get creative!

Have an absolutely eggcellent Easter coco-friends!

What you’ll need: 

Salted Chocolate Easter Egg
- 80g cacao butter
- 50g cacao powder
- 50g coconut sugarAdd to cart
- 2 large pinches of pink Himalayan salt

Salted Caramel Centre
- 60ml water
- 1 cup pitted Medjool dates (approximately 8-10)
- 2 tablespoons maple/coconut syrupAdd to cart
- 1 tablespoon coconut oilAdd to cart
- ½ teaspoon vanilla bean paste or extract

Dark Chocolate Mousse
- 20g raw chocolate, melted
- 4 heaped tablespoons cacao powder
- 1-2 tablespoons coconut or maple syrup (to taste)
- Cream from top of 1 can coconut milk, approximately 130-150g (Leave in the fridge overnight)
- 1 tablespoon coconut oilAdd to cart

 Let’s get started!

1. Begin by slowly melting the cacao butter in a Bain Marie (hot water bath), making sure to remove it from the heat every few minutes to ensure it doesn’t overheat.
2. Next, slowly stir in your sugar, cacao powder and salt (use a whisk if you wish!) until you’re left with a smooth, chocolatey mixture.
3. Time to form your egg! Using a pastry brush, coat your Easter egg mould with a thick, even layer of the chocolate mixture, and pop it in the fridge to harden for a couple of minutes before adding a second coat. You may need to apply 3-4 coats to achieve the desired thickness of your chocolate shell.
4. When you’re satisfied with your egg, place it in the fridge to set whilst you move onto your fillings!

Salted Caramel Centre
1. Blitz all your ingredients in a food processor until deliciously smooth and creamy.
2. Fill one half of your egg with your caramel mix then return to the fridge for around 5-10 minutes.

Untitled design (86)

Dark Chocolate Mousse
1. Begin by scooping the cream (and only the cream!) from the top of your coconut milk.
2. Next, blitz all your mousse ingredients in the food processor until nicely combined and irresistably smooth!
3. Empty your mousse into the second half of your Easter egg shell then allow to harden in the fridge for 5-10 minutes.

Chocolate Egg

Time to assemble your egg!
1. Grab your remaining chocolate mixture and brush a small amount around the edge of one ½ of your egg before gently placing it on top of your other ½ egg. Press down slightly to ensure they are well stuck together.
2. Refrigerate for a further 5-10 minutes before digging in!

See more delicious recipes here!

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21 Mar Cashew, Coconut and Vanilla Butter

This week we’re welcoming another incredibly talented contributing chef to our coco-family! The lovely Charlotte (@charleyshealth) has a knack for creating recipes that will leave you drooling for days! So, what better place to start than with this deliciously healthy raw Cashew, Coconut and Vanilla Butter? This mouthwatering recipe can be whipped up in just 5 minutes, uses just three ingredients and is completely healthy. Try it drizzled over porridge, slathered on toast, added to smoothies, or, our personal favourite – straight off the spoon! We guarantee you’ll be just as nuts about this coconutty nut butter as we are!

What you’ll need: 

- ½ cup desiccated coconutAdd to cart
- 1½ cups cashew butter
- 1 teaspoon vanilla powder

Let’s get started!

1. This one’s nice and easy! Simply blitz your cashew nuts & desiccated coconut until completely smooth!
2. Next, add your vanilla powder and blitz again.
3. Finally, transfer into a vintage kilner jar or airtight container then grab a spoon and DIG IN!

See more delicious recipes here!

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15 Mar Coconut and Banana Granola Bars

Coco-friends, we just know you’re going to love this one! The magical Free From Fairy (@freefromfairy) has conjured up another delicious delight and this one’s sure to keep you fuelled and fabulous all day long. These Coconut and Banana Granola Bars make the perfect grab-and-go breakfast or guilt-free sweet treat to keep those naughty cravings at bay. Free-from dairy, gluten and refined sugar, Vicki’s deliciously healthy bars are kind to even the most temperamental tummies and naturally sweetened with coconutty goodness. So, shall we get baking?

What you’ll need: 

- 175g gluten free oats
- 100g of your favourite nuts
- 80g coconut oilAdd to cart
- 2 mashed bananas
- 50g desiccated coconutAdd to cart
- 25g pumpkin seeds
- 25g sunflower seeds
- Coconut sugar or sweetener of your choice to taste (optional)Add to cart
- 1 teaspoon ground cinnamon

Let’s get started!

1. Begin by roasting your nuts, seeds, and desiccated coconut for 5-10 minutes at 180 degrees.
2. Next, combine your mashed banana, cinnamon, melted coconut oil, oats, and sweetener (optional), then stir until nicely combined!
3. Once your nut & seed mix is nicely roasted, add this to your mixture and stir well.
4. Time to get baking! Spread your mixture onto a baking tray lined with greaseproof paper (press down firmly to ensure it sticks together) then bake for 15-18 minutes.
5. Finally, leave to cool then cut into slices and enjoy!
Your coconutty delights can be stored in an airtight container until you need your next healthy snack!


See more delicious recipes here!

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02 Mar One Pot Chicken Curry

This week we’re welcoming the amazingly talented Ania (@MyfatmeAnia) to our contributing chef coco-fam! Naturally she comes armed with recipe after recipe of deliciousness that we just can’t wait to share with you all!

We couldn’t think of a better place to start than with this delightful one pot chicken curry. The recipe is a winning combination of protein, spices and vegetables cooked in none other than our beloved coconut oil – so of course it’s going to be a taste sensation! It’s also gloriously gluten free, making it the perfect mid-week meal for all to enjoy. This recipe will make enough for two, but can be easily adapted to feed many more hungry mouths. Let’s get cooking, curry lovers!

What you’ll need: 

- 1 large chicken breast, sliced into strips
- 1 large onion
- 1 courgette
- Fresh herbs
- ½ teaspoon salt
- 1 teaspoon chilli blend spice
- 2 tablespoons chilli oil
- 1 tablespoon coconut oilAdd to cart
- 2 tablespoons lemon juice
- A pinch of cayenne pepper
- ½ cup basmati rice
- 1½ cup water
- 1 tin of tomatoes

Let’s get started!

1. Begin by frying a finely chopped onion in coconut oil over a medium heat. When golden brown, throw in your garlic and combine together.
2. Next, reduce the temperature and add your chilli oil, chicken and courgette then continue to fry for just over 5 minutes.
3. Time to throw in your tomatoes, water and rice then cover and await the rice absorbing the liquid. Be sure to mix occasionally and add extra water if it’s too thick!
4. Finish by sprinkling some fresh herbs and chilli over the top, then dig in!


See more delicious coconutty recipes here!

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skin, best food for skin glow, food for better skin

24 Feb Eat Your Way to Better Skin

We’re all guilty of mistreating our skin once in while. Whether we’re falling asleep with our make-up on or indulging in one too many alcoholic beverages or deliciously greasy weekend fry-ups, there’s always something – and let’s not forget the dry wintery weather also doing its best to dry out our precious skin! It’s a hard life. Luckily, research has shown that improving our skin is easier than we initially feared – the key is to tackle it from the inside out, or more specifically, to improve the happiness of our domineering little gut.

In fact, it turns out that some of our most common skin troubles, like the dreaded blotchiness, acne, eczema, dryness, psoriasis and dermatitis, could actually be our gut’s way of expressing its unhappiness. One leading clinician studying the gut-skin connection simply explained:

‘If you want to heal your skin, you have to heal your gut.’*

This is because those smart little gut microflora reportedly affect everything that goes on in the body. From influencing our skin’s sebum production to absorbing vital vitamins and minerals, microflora are even imperative for detoxification! So how do we go about keeping our gut happy?

Read on, coco-lovers! We’ve composed a handy little guide to help you eat your way to flawless, beautiful skin. It’s time to optimise our gut bacteria!

1. Coconut Oil. Naturally we’re starting with our beloved coconut! As we all know our favourite healthy fat may have antibacterial, antiviral and antifungal properties, which are integral to healing your gut. Coconut oil will get to work targeting the underlying causes of skin problems by gently cleansing our digestive system. It’s also excellent for detoxifying your body, and of course, it is deeply moisturising (so long acne and dry skin!).

2. Fermented foods. Whilst they may not sound overly appealing, fermented foods will kindly gift your gut with trillions of beneficial bacteria to help balance and sustain healthy bacteria levels. By rebalancing your bacteria levels, your body will be equipped to fight off inflammation that can result in conditions such as acne and dermatitis. Bring on the sauerkraut!

3. Garlic. This strongly scented little bulb is descried by some as antibacterial, antiviral and antiseptic, making it highly effective at preventing clogged pores and in turn spots and blemishes. It may just be worth that less-than-lovely garlic breath!

4. Lemons. These incredible little citrus fruits have natural antibacterial properties to help reduce blackheads and prevent breakouts.

Want to read more about the gut – skin connection?

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22 Feb Coconutty Sweet Potato Soup

The lovely Hedis‘ (@hedihearts) Coconutty Sweet Potato Soup is the perfect simple yet delicious Monday night meal! The recipe requires only two ingredients, making it quick, easy and not likely to break the bank. Best of all, this scrumptious soup is packed with coconutty goodness! So why not double the batch and create enough for your lunchbox or freeze some portions for those evenings when the microwave is all you can manage (you’ll thank yourself later!). Let’s get chopping and blending, coco-friends!

What you’ll need: 

- 1 can organic coconut milk (200ml)
- 2-3 sweet potatoes
- A sprinkling of salt and pepper

Let’s get started!

1. Nice and simple! First chop your sweet potatoes into chunks then cook for 30 minutes at 200 degrees Celsius/ 400 degrees Farenheit.
2. Once cooked, throw your sweet potato into a food processor, add your coconut milk then blitz until smooth and creamy!
3. Voila, behold your deliciously nutritious soup! Add salt and pepper to taste and enjoy!

See more delicious recipes here!

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17 Feb Chocolate Chip Cookie Dough Nicecream

I scream, you scream, we all scream for Rachel’s (@rawberryfields) nicecream!

Move over Ben & Jerry’s, this ingenius recipe is not only mouth-wateringly delicious, it’s also completely healthy – meaning you need not feel any guilt finishing the entirety in one go! The recipe is quick, simple and requires few ingredients making it the perfect mid-week treat! It’s also dairy-free, gluten-free, completely natural and topped with our low-GI coconut syrup – what’s not to love? Let’s get mixing!

What you’ll need:

For the cookie dough:
- 1 can chickpeas (approximately 1½ cups)
- 3 tablespoons maple syrup
- 3 tablespooons chocolate chips
- 2 tablespoons peanut butter
- 1 teaspoon vanilla bean paste
- ½ teaspoon cinnamon
- A pinch of pink Himalayan sea salt

For the nicecream
- 4-5 frozen bananas, chopped
- 1 teaspoon vanilla bean paste
- 1 tablespoon peanut butter

For the toppings:
- Coconut syrupAdd to cart
- Raw chocolate sauce
- Chocolate chips

Let’s get started!

1. Begin by evenly spreading your chickpeas on a tray lined with greaseproof paper, then cooking for approximately 15 minutes (or until dry & slightly roasted) at 200 degrees celsius.
2. Next blitz your dried chickpeas, maple syrup, peanut butter, vanilla bean paste, cinnamon and salt in a food processor until nice and smooth.
3. Pop your cookie dough mixture into a bowl and stir in your chocolate chips, before separating the mix into chunks similar in size to a tablespoon. Place in the fridge and move onto your nicecream.
4. Blitz your sliced banana in the food processor until creamy then add the vanilla bean paste and peanut butter and blitz again until it resembles ice cream.
5. Finally throw in a handful of broken cookie dough balls and serve with generous lashings of coconut syrup.

See more recipes here!

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It’s Pancake Day and we intend to celebrate to this delicious occasion by doing what we do best – indulging in lots of scrumptious food! This mouth-watering recipe from the amazing Pixie (@plantbasedpixie) seems like a very good place to start. These scrumptious pancakes are packed with fruity goodness and cooked in coconut oil, making them completely healthy as well as simple, fluffy and irresistible! Let the pancake feast begin!

What you’ll need: 

- 2 tablespoon chia seeds
- 8 tablespoon almond milk (or milk of your choice!)
- 100g apple, peeled and diced
- 70g buckwheat flour (or gluten-free flour/flour of your choice!)Add to cart
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cinnamon
- ½ cup almond milk
- coconut oilAdd to cart

Let’s get started!

  1. Begin by mixing the chia seeds and 8 tablespoons of milk then leave to one side to thicken up
  2. Next, add the apple to a saucepan with a splash of water and cook for approximately 5 minutes. When soft, mash the apple slightly, making sure to leave a few chunks.
  3. Throw all ingredients other than the apple into a food processor and blitz well until the the chia seeds are completely ground up.
  4. Pour your blitzed concoction into a bowl and stir in your cooked apple.
  5. Time to bring in the coconut oil! Melt ¼ teaspoon in a saucepan over a low-medium heat then add 2 tablespoons of your pancake mixture. (To make sure your pancakes are extra fluffy and delicious, don’t spread the mixture out, just cook for at least 2-3 minutes before flipping it over!) Repeat the above steps until all the mixture is gone and you have a large stack of fluffy pancakes.
  6. Top with your favourite jam/ice cream/fresh fruit/coconut syrup or coconut chips then dig in!


See more delicious recipes here!

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hangover, cococnut water, coconut water for hangovers, hangover cure, coconut water hangover cure

05 Feb Coconut Water for Hangovers

Friday night tipple anyone? Whether you’re gasping for a little beverage after successfully completing dry January or are just planning on doing what you do best, make sure you’re prepared with a super hydrating beverage (like coconut water!) for the aftermath. We swear by coconut water to cure our morning-after woes, and for good reason. It’s amazingly hydrating, and contains antioxidants and electrolytes- specifically potassium, which are key to your post-party recovery!

Drinking alcohol causes our body oxidative stress, inflammation and insane dehydration- all of which our coconut friends can help to relieve! Being low on anti-oxidants can make a hangover even more unpleasant, as your body is less able to prevent and repair damage. Our coconut water comes from young green coconuts which are naturally rich in antioxidants (more so than the mature coconut!) so provide the necessary goods to replenish your anti-oxidant levels. These natural hangover saviours also contain more potassium than a banana- along with calcium, phosphorus, magnesium and sodium, to help replace all those essential electrolytes we so willingly flush out!

So this weekend, enjoy your favourite tipple knowing that coconut water will be there to comfort you the following morning!

See more of the amazing benefits of coconut oil here!

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03 Feb Carrot Cake Oats

We want to thank our fantastic contributing chef’s Heather & Hannah (@Fresheather) for making it acceptable to enjoy the sweet taste of carrot cake for breakfast! This heavenly bowl of Carrot Cake Oats is spiced with cinnamon and sweetened with coconut sugar to keep us smiling and satisfied for hours! The dreamy dish can be whipped up in a matter of minutes & only requires six ingredients, but the best part is it actually tastes like a creamy piece of carrot cake! Morning time just became our new best friend.

What you’ll need:

- ½ cup of oats
- 1 medium carrot, grated
- 1 cup almond milk
- 3 tablespoon coconut sugar
- 1 teaspoon cinnamon
- A pinch of nutmeg

Let’s get started!

1. This ones nice & easy – simply combine all your ingredients in a saucepan, bring to the boil then stir for a couple of minutes until nicely combined and cooked through!
2. Top with something delicious (we strongly recommend a sprinkling of coconut sugar or a drizzle of coconut syrup!)

See more delicious recipes here!

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29 Jan Super Green Cauliflower Rice & Pea Curry

This gorgeous cauliflower rice and pea curry from the amazing Niki (@rebelrecipes) is quick, simple and completely delicious – basically everything we ask for in a Monday night meal! As the colour suggests, the dish is packed with superfood goodness, nourishing your body with iron from the spinach, vitamin C from the cauliflower and protein from the peas! Plus by frying with our organic coconut oil you can rest assured that your meals are sizzling in the healthiest fat possible! As you already know, coconut oil has a smoke point of 350°F/175°C and unlike many other oils it is non-toxic when heated. So why not treat your body to this completely healthy green curry, delicious on its own or accompanied by your favourite flatbreads!

What you’ll need:

For the paste:
- ½ green chilli
- A pinch asafoetida
- 1 tablespoon coconut oilAdd to cart
- 1 bunch spring onions, chopped
- 1 bunch coriander, including stalks
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 knob ginger
- 2 tablespoon olive oil
- 4 cups spinach
- 4 garlic cloves

For the curry:
- A pinch of black pepper
- Juice of ½ lemon
- 1 small head cauliflower, grated
- 1 teaspoon chilli flakes (optional!)
- 1 teaspoon Himalayan salt
- 2 cups frozen peas
- 2 tablespoon coconut milkAdd to cart
- 3 cups water

Let’s get started!

1. Begin by blitzing all the paste ingredients together in a food procesor.
2. Next, pop your paste in a frying pan with a tablespoon of coconut oil and fry on a low heat for 5 minutes.
3. Throw in your water and cauliflower then stir well and simmer for 30 minutes until the cauliflower is soft and cooked through.
4. Time to chuck in the peas, coconut milk, lemon juice, salt, pepper and chilli flakes. Then stir until nicely combined and simmer for a couple of minutes until the peas are heated through.
5. Dig in!


See more recipes here!

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28 Jan National Breakfast Week

It’s NATIONAL BREAKFAST WEEK! Yes, that means expect even more perfectly positioned pictures of avocado toast and smoothies than usual! The purpose of the campaign is to raise awareness of the importance of a good breakfast to kickstart your day. Despite it being considered the most important meal of the day, around 2/3rds of Brit’s admit they skip breakfast! So to celebrate the campaign, we’ve compiled a delicious list of some of the best coconut-based brekkies that will get you springing out of bed and dancing into work!

1. Porridge
Combat these cold, wintery mornings with a warm, toasty bowl of energy packed porridge! Not only will these powerful little oats carry you through to lunch, they’re also a fantastic source of fibre, potassium and vitamins. For a sweet caramel twist add a sprinkle of coconut sugar or a drizzle of coconut syrup, or why not add a splash of colour to your bowl with your favourite fruits!

Coconut Banana Porridge

Niki’s (@rebelrecipes) scrumptious Coconut & Banana Porridge will put a spring in your step!

2. Granola
Who doesn’t love granola? Those sweet, crunchy little clusters. Those juicy raisins and protein-rich nuts. And the coconut, oh, the fresh, crisp coconut! Granola is jam-packed with slow releasing oats and fibre but unfortunately most shop bought cereals are also heavily processed, loaded with sugar and likely to leave you feeling sluggish by 11. So why not make make your own? It’s so deliciously easy to make, plus it wont hurt your already sensitive purse and best of all, it will leave your home smelling like heaven! The flavouring possibilities are endless; from savoury to sweet, and fruity to spiced, so get creative and feel empowered! It’s time to take charge of your granola destiny!

Coconut Granola

Kelly’s (@eatpraycook_) Coconut Granola is filled with nutritious nuts and a yummy crunch!

3. Smoothies
In the midst of this bleak January why not take a sneak peek of the summer sunshine with a bright, colourful and nourishing breakfast smoothie! Loading up on fruit and vegetables first thing in the morning is an excellent way to kickstart your metabolism and set you up for a great day’s work!

Coconut Bircher Muesli

Maxine’s (@maxineali) Overnight Coconut-Bircher Smoothie is creative and healthy!

4. Oat Bars      
This one’s for those of you who approach breakfast with a grab and run manner! Oat bars are a fantastic way of getting that on the go energy boost and are filled with goodness! Plus they’re so simple to make and can be easily adapted to fit your taste. They’re also dangerously tempting when dipped in a jar of our scrumptious coconut jam!

Kelly's Apple and Beet bars

Kelly’s (@EatPrayCook) Apple & Beet Oat Bars are a delicious mix of chai, cinnamon, coconut & apple!

5. Breakfast Pizza
Forget the typical cheese and tomato pizza, this super-healthy breakfast pizza is completely natural, gluten free, and packed with fruity goodness! The oat and banana base is packed with soluble fibre to keep you fuller for longer, which some suggests as an aid to quit snacking and support weight loss!

Coconut Pizza

Make mornings delicious with Hedi’s (@hedihearts) healthy Breakfast Pizza!

6. Pancakes
Pancakes, the queen of the tasty breakfast foods, are not only a delicious reason to get out of bed, they can also be highly nutritious and filled with natural goodness! With endless flavouring possibilities, pancakes can be as healthy or indulgent as you like! For example, using whole wheat flour will increase the levels of calcium, iron, phosphorus and riboflavin whilst still being as delicious as ever. So get adventurous and make early mornings your new best friend!

Coconut Organce Pancakes

Nothing says ‘good morning’ like a big stack of Fresh Heather’s (@fresheatherChocolate Orange Pancakes!

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22 Jan We’re in Fenwick!

We’re super excited to have recently launched into Fenwick’s headquarters and original store in Newcastle! To mark the occasion Coconut Merchant took a little trip to the lovely city to share some coconut love with the people of Newcastle. The department store is widely regarded as one of the most luxurious in the UK, so we were delighted to see our coconut jam, coconut oil, coconut syrup and coconut butter, taking pride of place in the food hall!

We spent two days sharing the wonders of the coconut with Fenwick’s lovely customers – some coconut loyals, others coconut newcomers intrigued by their amazing health benefits!  We met some fantastic people and received some great feedback- particularly on the amazing caramel smoothness of our 100% coconut jam! This is one of our favourite parts about being part of the Coconut Merchant team: we love nothing better than seeing someones eyes light up when they try our products for the first time!

So if you’re headed to Fenwick’s to shop clothes, homeware, food, or just to ogle at their amazing array of cakes, make sure you check out our range of coco-goodies!

Thanks for having us, Fenwick Newcastle! It was an absolute pleasure and we hope to visit again soon!

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22 Jan Homemade Bounty Bars

There are few things in life we love more than the dreamy combination of coconut and chocolate, so naturally we were extremely excited by this weeks #cococreation! The lovely Agata’s (@AgataPokutycka) homemade Bounty Bars are the perfect sweet treat for coconut addicts everywhere! With a 100% coconut filling and no unnatural sugar, the only naughty part to these treats is the chocolate coating (which can be as naughty or forgiving as you like!). The recipe only requires 4 ingredients and couldn’t be simpler so lets get cooking, eating and sharing!

What you’ll need: 

For the coconut centre:
- 175g desiccated coconutAdd to cart
- 4 tablespoons coconut syrupAdd to cart
- 1 tin coconut milkAdd to cart

For the chocolate coating:
- 200g of your favourite chocolate (dark or milk!)

Let’s get started!

1. Crack open your tin of coconut milk, making sure it’s not been shaken, then carefully pour out the watery liquid at the top so you’re only left with the thick, white and creamy coconut milk!
2. Next, empty your tin into a mixing bowl and add your desiccated coconut and coconut syrup, then mix until well combined!
3. Time to separate your mixture into 8 or 16 equally sized balls (depending on whether you want large or fun-sized bounty bars!), then place on a baking tray and mould into the classic bounty shape!
4. Pop your coconut bars in the fridge to chill for an hour and relax!
5. After 50 minutes, move onto melting your chocolate using either a double boiler or your microwave, making sure it’s not overdone or lumpy!
5. Finally, using two forks, dip each coconut bar into the melted chocolate, then place them back on the tray and in the fridge to set.
6. Time to enjoy your delicious creations!


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20 Jan Berry Good Smoothie

Despite an abundance of post-Christmas-indulgence vows to improve our health and well-being, January is making it very hard for us. Gloomy mornings, persistent rain, general artic conditions and an increasingly flimsy purse seem intent on turning our New Years resolutions into whimsical dreams – so this week we decided to take action!

Kelly’s (eatpraycook_) fantastic berry smoothie is the perfect daily boost of positivity to keep us energised and on track! Packed full of electrolytes, protein, antioxidants, and fibre, this smoothie can be enjoyed as an invigorating breakfast drink, a delicious post workout reward or as a healthy snack to keep you fuelled morning, noon and night! Plus, with only 5 ingredients, this delightful smoothie won’t break the bank and can be whipped up in minutes. Shall we get blending?

What you’ll need:

- 2 generous handfuls (approx 150g) frozen berries
- ½ banana
- ¾ teaspoon spirulina powder
- 200ml coconut waterAdd to cart
- bee pollen (to top!)

Let’s get started!

1. Super easy! Just whizz everything together in your blender, top with the bee pollen, and enjoy!

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18 Jan Chocolate Covered Coconut Caramel Patties

As nice as it would be to stick to our New Years resolutions, sometimes it’s just too hard, sometimes a little treat is absolutely necessary. So we figured if you’re going to momentarily cave, you may as well do it properly with these scrumptious and extremely chocolatey Coconut Caramel Patties from our lovely contributing chef Rachel (@rawberryfields). The good news is Rachel has ingeniously swapped all the usual ingredients for healthier alternatives (like our beloved coconut friends!), meaning we don’t need to feel quite as guilty! The recipe will make enough for ten people to enjoy- so why not spread the coconut love and share these sweet treats with your family, friends or work mates this January!

What you’ll need:

For the Coconut Cream Pattie layer:
- 3-4 tablespoons coconut syrupAdd to cart
- 1½ cups (150g) unsweetened desiccated coconutAdd to cart
- 150g coconut cream
- 1-2 tablespoons coconut oil (or coconut butter), meltedAdd to cart

For the Date Caramel layer:
- 1 cup (approximately 200g) Medjool dates (ideally these should be soaked for an hour before)
- 2 tablespoons coconut oil, meltedAdd to cart
- 1-2 tablespoons warm water
- 2-3 tablespoons maple syrup
- 60g almond butter

Raw Chocolate Layer:
- 160g liquid cacao butter
- 10-11 tablespoons cacao powder
- 6 tablespoons maple syrup (or just enough to satisfy your sweet tooth!)
- Coconut snack chips (to decorate!)Add to cart

Let’s get started!

Coconut Cream Pattie Layer:
1. Begin by combining your desiccated coconut, coconut syrup and coconut cream in a large bowl.
2. Next, add your melted coconut oil and mix well until you have a sticky mixture.
3. Now, roll the mixture into 10 evenly sized balls and place them on a baking tray lined with greaseproof paper.
4. Time to make your balls into patties! Using the palm of your hand flatten each ball, and mould into cookie shapes, making sure the surfaces and edges are nice & smooth!
5. Pop your baking tray in the freezer and move onto the date caramel layer.

Date Caramel Layer
1.Throw all your ingredients, except the water, in a food processor and blitz until you’re left with a sticky paste.
2. Next, add 1 tablespoon of water to the food processor and blitz again. (Add one more tablespoon if necessary!)
3. When satisfied with your caramel mix, plop 1 generous tablespoon in the middle of each coconut pattie then flatten and smooth the caramel mixture over each pattie. (Tip: Dip your fingers in a bowl of lukewarm water and shake off any excess drips before beginning, this will make it easier to smooth the caramel).
4. Pop your baking tray back in the freezer whilst you prepare the raw chocolate layer!

Raw Chocolate Layer
1. Begin by combining your cacao powder and cacao butter into a smooth, creamy mix.
2. Next, stir in your maple syrup, making sure your mixture is nicely combined.
3. Time for your masterpiece to come together! Remove your baking tray from the freezer and carefully coat each pattie in your chocolate mixture.
4. Decorate by popping some coconut snack chips on top of each pattie and drizzle the remainder of the chocolate over your tray!
5. Finally, place your goodies back in the freezer for a further 10 minutes before digging in! (If you manage to resist eating all your delicious creations at once, they can be stored in an airtight container in your fridge for a week!)


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13 Jan Natural DIY Coconut Deodorant

Keep your underarms happy and odour-free with our DIY completely natural coconut deodorant!

Not convinced? Don’t worry, we were a little sceptical too, but it turns out shop-bought deodorants and antiperspirants could be exposing our precious bodies to some extremely destructive chemicals. In fact, most deodorants we use contain aluminium, a known neurotoxin (a substance that is poisonous or damaging to nerves or nerve tissue), as well as up to 20 other toxic ingredients. ( These harmful chemicals and synthetic preservatives have been linked to allergic reactions, Alzheimers, and even breast cancer in women. ( Plus, by clogging up our sweat glands to prevent us from sweating at all, antiperspirants could actually be interfering with one of our body’s best ways of detoxifying. One research study concluded, “Sweating deserves consideration for toxic element detoxification.” ( Deodorants on the other hand, work by simply neutralising the smell of the sweat, instead of completely preventing it – better, but many are still packed with nasty ingredients. Luckily this completely natural deodorant will keep you fresh and odour free without exposing your precious body to any questionable substances! It may require a little more effort than grabbing a deodorant or antiperspirant in your local chemist, but the good news is it will last a whole lot longer and, most importantly; it will keep you naturally fresh!

What you’ll need:

- 3 tablespoons coconut oil Add to cart
- 2 tablespoons shea butter
- 3 tablespoons baking soda
- 10-15 drops of essential oil (optional)
- 2 tablespoons arrowroot (optional)
- A small glass mason jar

Let’s get started:

1. Begin by melting your coconut oil and shea butter in a heatproof bowl over a simmering pot of water.
2. When melted, carefully remove your bowl from the pot and add in the baking soda and arrowroot then mix until well combined.
3. Now add in your favourite essential oils (if you opted to include them!).
4. Finally, transfer your mixture into a glass mason jar (or any container) ready for use. To apply, simply swipe two fingers into your sweet smelling mixture and gently run on your underarms! As with most deodorants, it’s best to wait a couple of minutes before dressing.

Time to enjoy fresh underarms with your homemade & healthy alternative to deodorants!

See more of the amazing benefits of coconuts here!

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12 Jan Thai Green Vegetable Curry with Courgetti

The lovely Niki (@RebelRecipes) has provided us with a recipe that is guaranteed to make our ambitious January goals a lot more achievable! In just 20 minutes, this deliciously simple Thai Green Curry can be whipped up and served as a completely healthy meal for 2! Who said healthy eating takes too much time? This recipe uses courgetti instead of noodles, and is jam-packed with coconutty goodness, making it both incredibly light and nourishing. So, this January you can get back on track without spending your entire night peeling, chopping and cooking, in the kitchen! Shall we get started?

What you’ll need:

For the thai paste (optional):
- 1 stalk lemon grass
- 4 shallots
- 1 cup fresh coriander
- A handful fresh basil
- 2 chopped kafir lime leaves
- 4 cloves garlic
- 1-3 chillies
- 1 thumb size piece of ginger
- Juice of 1 lime
- 1 tablespoon coriander
- 1 tablespoon cumin
- 2 tablespoons tamari
- 1 teaspoon sea salt
- ½ teaspoon sugar

For the curry:
- 1 tablespoon coconut oil Add to cart
- 1 knob ginger, grated
- 1 can (400ml) coconut milkAdd to cart
- 1 cup sugar snaps, sliced lengthways
- 1 cup babycorn sliced lengthways
- 2 cup mushrooms, sliced
- 1 generous handful coriander, chopped
- 2 courgettes, peeled into spaghetti length strips or spiralised then blotted with paper towel to remove excess water
- 2 cups spinach, finely chopped
- 2 tablespoons tamari

To finish (optional):
- Spring onion, sliced
- Peanuts, crushed
- A sprinkling of coriander

Let’s get started!

1. If you choose to create your own thai curry paste, simply throw all ingredients into a food processor and blitz to create a paste!
2. Begin by frying your coconut oil and curry paste (homemade or shop-bought) in a saucepan for a couple of minutes, until aromatic.
3. Next, add your ginger and fry for another minute.
4. Time to throw in your coconut milk and various vegetables. Simmer altogether for 2-3 minutes then chuck in your coriander, spinach and tamari.
5. Before serving, either add your courgetti to the saucepan or fry in oil for a couple of minutes before dishing out.
6. Finally, for added deliciousness top with crushed peanuts, coriander and spring onion.
7. Serve and enjoy!

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08 Jan Rice Pudding

A steaming bowl of traditional rice pudding has to be one of the most comforting things on earth, and Harriet Emily’s adaptation is no exception! This quick and easy recipe is spiced with nutmeg and cinnamon to keep you warm through the colder months, and filled with lots of coconutty goodness! Healthy substitutions like coconut milk and low GI coconut sugar give this dessert an irresistibly smooth caramel consistency – it’s sure to become a (natural and healthy!) family favourite.

What you’ll need:

- 1 tin (400ml) coconut milkAdd to cart
- 1 ⅔ cups (410 ml) rice milk
- ½ cup (105g) pudding rice
- ⅓ cup (55g) coconut sugarAdd to cart
- ¼ teaspoon vanilla powder
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon

Let’s get started!

1. Begin by preheating your oven to 180 degrees Celsius/356 degrees Fahrenheit.
2. Next, throw all your ingredients into a large heatproof dish with a lid, and whisk until well combined! (Don’t panic if you’re coconut milk is slightly separated, it will naturally combine together as your pudding cooks!)
3. Pop the lid on your dish and cook in the oven for around 1 hour and 10/20 minutes! Check and stir every 30 minutes, then more frequently in the final 30 minutes to prevent your yummy dessert from overcooking!
4. When your pudding is nicely cooked, remove it from the oven and stir!

Tip: Try your scrumptious rice pudding with your favourite fruits or ice cream for added deliciousness!

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